The international guide to Jamaican restaurants and Caribbean restaurants contact us | register a restaurant | recipes | jamaican-foods | advertise | search| travelogue | about us | blog | reviews | jamaican groceries | links | home rastafarian cooking  ital recipes  ital foods   Jamaican Recipes   JAMAICAN FISH SOUP (FISH TEA)  RECIPE  JAMAICAN FRIED JERK FISH RECIPE   JAMAICAN PEPPER POT SOUP RECIPE   JAMAICAN STEAMED CALLALOO RECIPE   SIMPLE RICE AND PEAS RECIPE   JAMAICAN ESCOVEITCH FISH RECIPE  JAMAICAN ACKEE AND SALT FISH RECIPE   CURRY SHRIMP RECIPE  CURRY FISH RECIPE   TRADITIONAL JAMAICAN RUNDOWN RECIPE  JAMAICAN VEGETABLE RUNDOWN  JAMAICAN MACKEREL RUNDOWN  ITAL CURRY EGGPLANT RUNDOWN RECIPE JAMAICAN TRIPE AND BEANS RECIPE  OXTAIL RECIPE  JAMAICAN JERK CHICKEN RECIPE  JAMAICAN CURRY CHICKEN RECIPE  JAMAICAN FRIED DUMPLINGS RECIPE  ACKEE AND CRAB CRUSTED GROUPER RECIPE  BEEF PATTY RECIPE  JAMAICAN SHRIMP PATTY  VERSATILE AVOCADO  ITAL CURRIED LIMA BEANS RECIPE  POTATO-SALTFISH-CAKE-RECIPE  JAMAICAN-STEW-PEAS-RECIPE  JAMAICAN-GRILLED-RIPE-PLANTAINS-RECIPE    Cakes and Desserts  BLACK CAKE RECIPE  SIMPLE CARIBBEAN HOLIDAY CAKE RECIPE  CARROT SWEET POTATO CASSEROLE JAMAICAN COCONUT DROPS RECIPE TRADITIONAL JAMAICAN COCONUT DROPS RECIPE JAMAICAN COCONUT FILLING FOR GIZZADA  SIMPLE CASSAVA BREAD RECIPE CASSAVA WAFFLES RECIPE JAMAICAN EASTER SPICE BUN    DRINKS   JAMAICAN HOT CHOCOLATE  JAMAICAN SORREL RECIPE   SIMPLE JAMAICAN RUM PUNCH RECIPE                       BLACK CAKE RECIPE Adapted from the Naparima Girls’ High School Cookbook Time: 4 hours, plus 2 days’ marinading 1 pound prunes 1 pound dark raisins 1/2 pound golden raisins 1 pound currants 1 1/2 pounds dried cherries, or 1 pound dried cherries plus 1/2 pound glacé cherries 1/4 pound mixed candied citrus peel 2 cups dark rum; more for brushing cake 1 1/2 cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit 1/4 pound blanched almonds 1 cup white or light brown sugar for burning, or 1/4 cup dark molasses or cane syrup; more molasses for coloring batter 4 sticks (1 pound) butter; more for buttering pans 1 pound (about 2 1/2 cups) light or dark brown sugar 10 eggs Zest of 2 limes 2 teaspoons vanilla extract 1/2 teaspoon Angostura bitters 4 cups (1 pound) all-purpose flour 4 teaspoons baking powder 2 teaspoons cinnamon. 1. At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally. 2. When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine. 3. If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat. 4. Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper. 5. In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses. 6. Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack. 7. While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month. Yield: 3 or 4 cakes, about 4 dozen servings. (published in the New York Times) Recipe by ©eatjamaican.com BACK TO RECIPE PAGE                                                                         International Pages USA Pages Africa Asia Britain Canada Caribbean Jamaica Latin America United States Western Europe   HOME PAGE   Alabama HREF="alaska.html">Arizona Arizona Arkansas California Colorado Connecticut Delaware Florida Georgia Hawaii Idaho Illinois Indiana Iowa Kansas Kentucky  Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi Missouri Montana Nebraska Nevada New  Hampshire New Mexico Wyoming New Jersey New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania Rhode Island South Carolina South Dakota Tennessee Texas Utah Vermont Virginia Washington Washington-DC West Virginia Wisconsin Phone: 206-339-9034 Fax: 206-339-9034 E-mail: eatjamaican@eatjamaican.com  ©eatjamaican.com, 2015